2. Wash and dry the ginger buds.
3, a catty of ginger 50 grams of salt 50 grams of vinegar 50 grams of sugar 20 wine ratio, want to double the increase, a little pepper.
4. When the ginger is dry, find a big pot without oil and water, put the ginger and salt in it. If the temperature is high, put more salt. Then stir well and let it kill water for four hours.
After the water comes out, find a pot without oil and water. Don't use the usual wok, some wok oil can't be washed clean and it is easy to fail.
6. First, pour out the water sprouted by ginger, pour it into a clean pot, and then mix pepper, wine, white vinegar, garlic, soy sauce and other seasonings well.
7. See if the water killed is enough to drown ginger. If the water just added with salt is not enough, heat it, add some water, and then add salt to it, that is, the concentration should be enough. Then let it cool completely.
8. Put the ginger in the jar and compact it by hand to prevent it from sticking too much and there is too much air. Then pour the boiling water in. Water must be soaked in ginger, not exposed.
9. The jar mouth is sealed with light salt water or cold white salt. Twist the bowl cover to find an angle point, that is, with a little force, the bowl will not move, because it will loosen if it is not put well and air will enter.